We’re thrilled to be able to bring the Wild Salmon Celebration across the province this year. Below is the full list of participating chefs & their dishes you can enjoy this weekend from Friday, August 21 until Sunday, August 23:
- Angus An, Robert Belcham & Hamid Saliman, Popina (Vancouver)
- Wild Salmon Fish and Chips
- Sylvain Assie & David Hawksworth, Hawksworth Restaurant (Vancouver)
- Skeena River Wild Sockeye Salmon with roasted fig, fennel, spinach, and meurette sauce
- Ned Bell & Stacy Johnston, Naramata Inn (Naramata)
- Wild BC Salmon, Medley Organics Potatoes, Unearthed Farms Vegetables, Herb Emulsion
- Bernard Casavant, O’Rourke’s Peak Cellars (Kelowna)
- Wild Salmon Trio: Apple Wood Smoked Fillet; Lovage Scented Tartare, Caviar Crown; Salmon Skin Chip; Potted Salmon, Garden Bistro Beetroot Risotto, What The Fungus Wild Mushroom Cream, Herb Essence
Suggested Pairing: Peak Cellars Pinot Noir
- Wild Salmon Trio: Apple Wood Smoked Fillet; Lovage Scented Tartare, Caviar Crown; Salmon Skin Chip; Potted Salmon, Garden Bistro Beetroot Risotto, What The Fungus Wild Mushroom Cream, Herb Essence
- Welbert Choi, Forage (Vancouver)
- bull kelp cured sockeye salmon on ‘bannock bagel’, lemon verbena neufchatel cheese, ikura, salted duck yolk, pickled ox eye daisy capers
- Isabel Chung & Derek Bendig, Fairmont Chateau Whistler (Whistler)
- Confit wild Haida Gwaii coho, Sweet corn, fennel and chanterelle mushroom ‘chowder’ with Mushroom dusted Gaufrette potatoes
- Dawn Doucette, Douce Diner (North Vancouver)
- Wild Salmon Roll- lightly poached salmon dressed with capers, dill, celery, mayo, hot sauce & lemon mounded into a soft brioche roll lightly toasted and slathered with drawn butter, garnished with pea tips & radish from glorious organics. Served with house salad or shoestring fries alongside side our in-house zucchini pickles
- Chris Klassen, The Courtney Room (Victoria)
- Sockeye salmon with kohlrabi, cucumber, pac Choi, cilantro, XO sauce
- Antonio Martin, Haven Kitchen + Bar (Langley)
- Broiled Char Siu Salmon: fried onion mashed potatoes, charred broccolini, honey ginger vinaigrette, green pea sprouts.
- Lunch Option: Gypsy Greens + Ginger Soy Salmon Skewer: hippie greens, quinoa, edamame, carrots, daikon, mini gem tomatoes, radishes, ginger soy vinaigrette
- Alan Tam & David Hawksworth, Nightingale Restaurant (Vancouver)
- Confit wild salmon, succotash, tomato shiso broth.
- Malindi Taylor, Fanny Bay Oysters & Shellfish Market (Vancouver)
- dill crusted sockeye with mango & cucumber salsa and summer veggies
- Appetizer: peach ceviche with salmon
Brought to you by the Chefs’ Table Society of BC and the BC Salmon Marketing Council.
Please note: each restaurant has set their own prices for their dish.
Media release and images provided by Shawna Gardham, Chefs’ Table Society of BC.
If you would like to be featured on MyVanCity.ca please email myvancityval@nullgmail.com for details.
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